Finalists 2018

Finalists 2018 | Australian Selections “The World Trophy of Pastry, Ice Cream, And Chocolate”.

Some of best Australian pastry chefs have been selected to get the chance to qualify as official members of the Australian Team that will compete next year in The World Trophy of Pastry, Ice Cream and Chocolate, in Milan – Italy. 

The Australian chefs will compete in the Selections Finale at Fine Food Australia, from the 10 – 13 September 2018 in Melbourne.

Winners will be announced on THU 13 September 2018 @STAND HN26 at 2 pm.

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The Pastry Chefs


Scott Astley

SCOTT ASTLEY

MON 10 SEPT. 2018

Category: PASTILLAGE SCULPTURE – GELATO DESSERT

With tens of years of experience in 5 stars patisserie environment, Scott Astley is a name that makes Australia proud. A natural talent, Scott’s key areas of expertise include everything you need to excel in the pastry industry. Patissier, Chocolatier, Master Gelato Maker and Sugar Artist, Scott Astley has contributed to develop the Australian Pastry Industry. In 2014 as a member of the Australian Team, he won the first place at the Gelato World Cup – Rimini – Sigep, beating the Italians in their home ground in one of the most difficult categories, called “Mystery-Box”.

Mr. Astley is a devoted Pastry Chef teacher at TAFE NSW since 2005.

2009 Chocolate Masters 3rd Place (Australia)

2009 Gold Medal: “Petit Fours Sydney Royal Show

2009 BakeSkills Team Captain

2010 Artisan Baking Team NSW

2011 Artisan Baking Team NSW

2012 Gelato World Cup, Rimini -Sigep. Team Australia

2013 Junior World Pastry Cup Team Captain- Australia

2014 Gelato World Cup, Rimini – Sigep. Team Australia “Mystery Box Winner”

2015 BakeSkills Team Captain

2016 “Mondial Art de Sucre” Australian Team Captain


EMMANUEL LOTTEFIER EMMANUEL LOTTEFIER

MON 10 SEPT 2018

Category: SUGAR SCULPTURE AND MODERN CAKE

Emmanuel found his passion for patisserie at a very young age, growing up and learning his craft in Brussels, Belgium the chocolate capital of the world. Studying over a period of 5 years he became competent in the areas of patisserie, chocolate, confectionery, bread and sugar artistry. 

Chef Emmanuel was the winner of the “Most outstanding chef award” in Australia in 1993, he is also the recipient of numerous gold medals for his outstanding work in the areas of cakes, chocolate, petit fours and sugar artistry. Emmanuel represented Australia in the Coupe de Monde de la Patisserie (Pastry World Cup) in Lyon, France. He further represented Australia a the Mondial des Arts Sucres in Paris, France showcasing his Sugar Artistry skills. With extensive experience working in Belgium, France, Italy, Japan and Australia chef Emmanuel is not only an all-round accomplished pastry chef but also a much-respected teacher for the Australian Patisserie Academy, APA – TAFE NSW. | INSTAGRAM |


CHULUUNBATAAR BUJINKHAM

 CHULUUNBAATAR BUJINLKHAM

MON 10 SEPT 2018

Category: CHOCOLATE SCULPTURE AND PRALINES

Managing her own business “Bujin Cupcakery” and specialising in cake decorating techniques, Bujin has a Postgraduate Diploma in Tourism in Hospitality and a Master’s Degree as a Chinese Teacher, all combined with a Certificate IV in patisserie. Gifted with innate creative and an entrepreneurial soul, her aim is to grow and develop her business and make it an established reality in the Australian pastry industry.

 


Joanna Barret

JOHANNA BARRET

TUE 11 SEPT 2018

Category: PASTILLAGE SCULPTURE – GELATO DESSERT

Jo Barrett grew up in Melbourne and can’t remember a time when she didn’t love cooking. As an award-winning apprentice, Jo studied in Canada in 2007. Back in her hometown, she’s been an impressive sous chef in a variety of settings, notably Movida Bakery, alongside Shaun Quade at Collins Square (think Bar National, Long Shot & Web Catering) and Tivoli Rd Bakery.

Jo’s seamless transition to artisan bread and pastry added artistry to Matt Stone’s progressive team at Stanley Street Merchants, Sydney’s first people’s choice/crowd funded restaurant. The collaboration worked well and Jo’s passion for local, seasonal produce that’s sustainably sourced saw her at Brothel, another Stone/Joost project. Jo draws her inspiration from Australian Native ingredients and the natural beauty that surrounds her current location, Oakridge Winery in the Yarra Valley. As a co-executive chef (with Matt Stone) and Head of Pastry, Jo strives to minimize waste, employing creative methods to get the most from every ingredient. Jo was awarded Hot Talent from Timeout magazine in 2016. As well as being a part of the next gen top 50 chefs for Food service magazine 2017. Her dessert menu has been voted best in Victoria two years running (2017-2018) by Delicious Magazine. She was awarded Melbourne Food and Wine festivals Trail Blazer award in 2017 and is now a proud Victorian State Produce Judge for the Delicious Produce award.| INSTAGRAM |


 

ADELE DI BELLAAdele di Bella

TUE 11 SEPT 2018

Category: ARTISTIC SUGAR SCULPTURE AND MODERN CAKE

Young pastry chef Adele Di Bella can list many important experiences in the pastry industry, having worked for large businesses as Adriano Zumbo and Cavalleros. Adele competed in WorldSkills and won a gold medal in Regional Competition. She competed internationally in 2015 in the Junior World Championship in Italy, trained by Adriano Zumbo. Adele also entered Oceania WorldSkills Competition in Auckland and won the gold medal.

In such a short time this young talented lady qualified to become a judge for two Regional WorldSkills Competitions and a National WorldSkills Competitions. She currently works at Sydney ICC and dreaming of winning The World Trophy of Pastry next year.


GANESH IYER

GANESH IYER

TUE 11 SEPT 2018

Category: CHOCOLATE SCULPTURE AND PRALINES

Always looking for new challenges, Ganesh is a certified Master Pastry Chef CMPC® from Worlds Association of Chefs Societies (WACS).

He can boast a terrific international experience, having worked for such important venues:

Fairmont Resort Blue Mountains – MGallery by Sofitel Catering Project, Sydney

ANZ Stadium, Sydney

Four Points by Sheraton, Sydney

Sofitel Wentworth Sydney

The Emirates Palace, Abu Dhabi

Ocean View Hotel, Dubai

Monte Carlo Beach Club, Abu Dhabi

Le Royce Hotel, Pune

ITC Grand Central, Mumbai The Luxury Collections

Ganesh Iyer obtained important endeavours such as the DEEWR by the Australian Government and a Congratulation Letter from the Minister of Education Hon Christopher Pyne MP. He is also a member of the Australian Culinary Federation, NSW Chapter and Emirates Culinary Guilds, UAE. He participated in numerous international competitions, winning bronze, silver and gold medals. Ganesh is also part of Guinness Books of World Record for Largest Chef Meet with an initiative by the Department of Tourism and Commerce Marketing and Emirates Culinary Guilds at Meydan Racecourse, Dubai, U.A.E. – Jan 2013.


SALAS SAMUEL JOSEPH

SALAS SAMUEL JOSEPH

WED 12 SEPT 2018

Category: PASTILLAGE SCULPTURE AND GELATO DESSERT

 Currently finishing up his Cert IV Patisserie Course at TAFE, Joseph is a cake decorator by profession over at The Cupcake Library and co-owns Brownie Bar: a small business specializing in luxuriously decadent liquor-laced brownies.

 

 

 


Samantha Butler

 SAMANTHA BUTLER

WED 12 SEPT 2018

Category: PASTILLAGE SCULPTURE – GELATO DESSERT

23 years old Sam Butler, whilst still a student at TAFE, Samantha was a finalist for the Fonterra “proud to be a chef competition”. She was Captain of the winning team for the state finals of the “VIC TAFE COOKS-OFF’, and a finalist for the Thierry Marxs apprentice competition.

She was awarded the 2nd prize for a cake in the “Lilydale Show” themed cake competition. Now working at Oakridge Winery, she contributed to obtaining the nomination for “Best Dessert” by Delicious Magazine Top 100. She also owns her own business called “Little Bakes”.